Pissaladière with puff pastry
This savoury tart is a traditional speciality around Nice, on France's Cote d'Azur.
Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.
This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.
Originally, pissaladière had much in common with its Italian cousin, the pizza, but made with onions, anchovies and olives, and without tomatoes.
This is a slightly different version, more friable (with a puff-pastry base) and using tomatoes.
32K 30 3.8
Last modified on: May 7th 2017
Keywords for this recipe:TartPissaladièreFeuilletéPuff pastryTomatoesAnchovyNice cityCote d'azurFor 1 tart, you will need:
- 1
50 g black olives - 2
200 g onion - 3
4 tablespoons olive oil - 4
250 g peeled and chopped tomatoes - 5
20 g tomato paste (optional) - 6
1 Bouquet garni - 7
parsley - 8
200 g Puff or flaky pastry (pâte feuilletée) - 9
30 g anchovy fillet - 10
1 tablespoon dry oregano (optional) - 11
salt - 12
pepper - Total weight: 860 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 22 min. | 1 hour 16 min. | 1 hour 38 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Prepare the pissaladière topping
Remove the stones from 50 g black olives, then chop roughly.Set aside.
Stage 2 - 5 min.
Stage 3 - 3 min.
Heat 4 tablespoons olive oil in a saucepan on medium heat.
When really hot, add the onion, salt and pepper, then mix well.
When really hot, add the onion, salt and pepper, then mix well.
Stage 4 - 10 min.
Turn down the heat and leave to cook for 10 minutes or so, stirring regularly and without colouring.
Stage 5 - 3 min.
Add the chopped olives, mix well and cook for a further 3 minutes.
Stage 6 - 2 min.
Add 250 g peeled and chopped tomatoes, 20 g tomato paste and 1 Bouquet garni.
Stage 7 - 30 min.
Leave uncovered on low heat to cook for about 30 minutes. The mixture should stew down to the consistency of a "compote" or thick sauce.
Stage 8
Finish by adding the chopped parsley, take off the heat and check the seasoning. Leave to cool.
Stage 9 - 3 min.
Fill and cook the pissaladière
Preheat the oven to 370°F (190°C).Roll out 200 g Puff or flaky pastry (pâte feuilletée) into a large circle and put on a baking sheet on a sheet of cooking parchment (the pastry may have come with one).
Prick the pastry all over.
Stage 10 - 4 min.
Spread a generous layer of topping over the pastry base.
Stage 11 - 3 min.
Finish by arranging 30 g anchovy fillets on top and scatter a little oregano over.
Stage 12 - 30 min.
Bake for 30 minutes.
Serve either warm or cold.
Serve either warm or cold.
Remarks
The topping can easily be made beforehand and even frozen, but it is important to only top the pastry base just before it goes in the oven.
And to drink?
An easy drinking rosé from Provence, served well chilled.
Keeping
1 or 2 days in the fridge, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,011 Kcal or 4,233 Kj | 22 gr | 104 gr | 143 gr |
| 51 % | 8 % | 10 % | 22 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 118 Kcal or 494 Kj | 3 gr | 12 gr | 17 gr |
| 6 % | 1 % | 1 % | 3 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,011 Kcal or 4,233 Kj | 22 gr | 104 gr | 143 gr |
| 51 % | 8 % | 10 % | 22 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Peeled and chopped tomatoes: You can check-out other recipes which use it, like for example: Sunday night pasta, Sausages with baked beans, French style, Veal Marengo, Tomato sauce for pizzas, White bean gratin "à l'italienne", ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Mixed vegetable curry, Onion fondue, Chorba, Roscoff loaf, Turnip and Jerusalem artichoke soup, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Nanou's tuna tart, Thin summer tart "à la grecque", Strawberry feuilleté, Puits d'amour, ... All |
 | Black olives: You can check-out other recipes which use it, like for example: Tomato ladybirds, Souda salad, Greek salad, Salade Niçoise, Tapenade, ... All |
Other recipes you may also like
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".332K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.310K5 50 min. July 30th 2021
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...1.5M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...374K3.5 12 min. March 21th 2017
Fruit coulis (fruit purée)
Contrary to what people usually think, coulis is not just a simple fruit purée with sugar. Of course, this is the general principle, but it's possible to make something much better and more refined. This recipe is for a strawberry coulis (see below for other fruits): how to make it, but also how...723K 44 24 min. October 20th 2012
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.